2023 Wood Family Vineyards Pinot Noir with Blackened Mahi Mahi and Romesco Sauce
Photo ©Michael Kelly
The Winery
Photo from Wood Family Vineyards website
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
Background on Pinot Noir
The name Pinot Noir derives from the French words “pine” and “black” as the grape’s tight pine cone clusters and dark color. Pinot Noir has origins dating back to the first century AD. Roman’s most likely expanded the plantings of Pinot Noir during their empire reign. The phylloxera crisis devastated vineyards across France and did not spare Pinot Noir. In the following years, many Pinot Noir clones were introduced with each having specific attributes including resistance to certain diseases, yield levels, distinct aromatics and flavor profiles. The most notable clones and commonly found today are 115, 667 and 777.
Geographically, California Pinot Noir presents more upfront fruit flavors, ripeness and a fuller body due to the warmer climate. Oregon cooler climate has a subtler fruit with pronounced earthy and mineral qualities.
In California Pinot Noir is the second largest planting of red wine grapes being 16% of the acreage (46,134). Number one being Cabernet Sauvignon with 92,364 or 33%. Zinfandel and Merlot follow with 37,601 and 32,978 respectively from the 2023 United State Agriculture Statistics Report. The latest numbers show Pinot Noir being the 5th most planted red wine grape in the world.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The grapes for this Pinot Noir come from the Nella Terra vineyard located at the top of the Sunol grade. This area gets the cool breezes from the San Francisco Bay in the late afternoon and is typically much cooler than Livermore Valley, but both being in Alameda County.
On the eyes a semi-transparent ruby red coloring and medium viscosity. On the nose red berries and tart cranberries are predominant. On the palate the wine provides a mouthful feeling of texture along with the strawberry and cherry fruits. On the finish, the tartness provides the classical puckering in the mouth as well as the fruit counterbalanced with pepper and clove.
This inaugural wine will be available on July 18th for their summer release event. Only 65 cases were produced. Aged 9 months in 100% neutral French barrels. One unique process was saving about 10-15% of the grapes as full grape clusters without destemming. This was added to the destemmed fruit for fermentation to increase the complexity and fruitiness of the wine. The wine will be sold at $50/bottle.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Chose this wine to pair with this evening with our Friday Night Wine & Dine group. Not necessarily a “common pairing” having a blackened Mahi Mahi with a Romesco sauce, smashed potatoes and green beans with salsa Verde. The Romesco sauce is a bit unique in that it is a tomato based sauce originated in Catalonia in the province of Tarragona, Spain. Fisherman in the area made the sauce to be paired with locally caught fish. It is typically made in a mixture of roasted tomatoes, garlic, almonds, pine nuts, olive or sunflower oil and peppers. Other ingredients can include sherry vinegar, red wine vinegar, onions, fennel and even mint. An excellent sauce!
The flaky Mahi Mahi was excellent with the Pinot Noir absorbing the blackened fish with fruit flavors and rounding out the finish. The wine, in my opinion is definitely a food wine as opposed to a standalone drinking wine as it was wholly enhanced with food. Next time will be pairing it with a pork tenderloin.
Other wines enjoyed this evening were:
Photo ©Michael Kelly
Sláinte,
Michael
2022 Cuda Ridge Wines “Black Label” Cabernet Sauvignon
Photo ©Michael Kelly
The Winery
Photo from 5th International Cabernet Franc Tasting ©Michael Kelly
There is a lot to be said about Cuda Ridge Wines in Livermore, California. Larry and Margie Dino own the winery. The key point is that they produce Bordeaux style wines. The Cuda Ridge winery and Tasting Room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino the winemaker will produce non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each of varietals produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
To view the list of their awards by varietal click this link: https://cudaridgewines.com/awards_notes/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Larry makes his Black Label Cabernet Sauvignon in the “non-Bordeaux style” being more of a New World style with fruit forward, bolder style with the alcohol being higher than the Purple Label offering. This 2022 is a blend of two vineyards being White Cat Vineyard and Casa di Vinas. The White Cat being aged in American oak and Casa di Vinas being aged in French oak, then blended together before bottling. The barrel treatment is 61% American Oak and 39% French oak and aged for 18 months. The wine comes in at 14% alcohol and will be released on June 29th at $45/bottle. 461 cases were produced.
The wine when first poured into the glass was a deep intense purple color yet with magenta hues. A medium heavy wine when swirled in the wine glass. On the nose violets aroma waft into the senses with an allure to partake in the wine. On the palate, there is a lot going on with this wine. First dark fruits of cherry and plum are dominant. Secondary and equal flavors of raspberry and blueberries rush in once and are counterbalanced by subtle tastes of leather, clove and anise. The finish imparts a structured and well defined assemblage of the parts coming together. A soft undertone of cocoa and sweet/tart blueberry completes the tasting of this broad grandiose wine.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a seared ribeye steak cooked to medium rare on a 1500 degree ceramic burner on the BBQ. Accompanied by quartered Yukon Gold potatoes roasted with olive oil and sea salt. Also halved Brussel sprouts roasted and then drizzled with Balsamic reduction glaze. A side fresh garden salad was served. The fruit in the wine swallowed up the purposely charred steak. A wonderful food and wine pairing with the tannins in the wine “cutting through the marbled steak”.
Sláinte,
Michael
2022 Cuda Ridge Wines Petit Verdot – Robust and Bold
The Winery
Photo from Cuda Ridge Wines website
There is a lot to be said about Cuda Ridge Wines in Livermore, California. The key point is that they produce Bordeaux style wines. The Cuda Ridge winery and Tasting Room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino owner & winemaker will produce non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each of varietals produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
To view the list of their awards by varietal click this link: https://cudaridgewines.com/awards_notes/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
2022 Cuda Ridge Wines Petit Verdot
First, what is Petit Verdot? The literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage. Today it is common to see 2% to no more than 10% in many Cabernet Sauvignon’s and other wines. The number of producers that make a 100% Petit Verdot are fairly limited as this is a hearty, earthy and brawny wine. It is a concentrate grape with abundant color and structure. Petit Verdot typically has extremely strong tannins, higher acids, extremely dry and black fruits. Think of Petit Verdot at a party as the guy with the loud voice and dancing wildly.
Photo ©Michael Kelly
The 2022 Petit Verdot will be available the weekend of June 29th first to his wine club members. It is 100% Petit Verdot dark as a cave and could be used in redacting any proprietary military or legal document!! It possesses a medium heavy viscosity when swirling in the glass. On the nose, the first scent awakens one that something special is about to happen. Black fruits along with lilac and violets slap you upside the head with a bouquet of wonder and enticing charm. Present also are aromas of vanilla, spice and cedar. Once on the palate, plum, blackberry and blueberry dance wildly in your mouth. The fruit is counterbalanced by dried herbs, mostly violets. The finish is dry and full bodied with strong tannins. It was aged 18 months in 100% American oak barrels with 30% new and 70% once used. The wine will be selling at $44/bottle. Only 180 cases were produced of the 2022. Also this wine comes in at 14.1% alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Pulled this wine out to pair for this dinner. The flank steak was marinated in a Chaka sauce for 24 hours. It was seared and BBQ’ed and served medium to medium rare. Additionally served with freshly bought farm stand green beans and an artichoke. The tri-tip and wine pairing was stunning and simply simpatico with each other. The flavorful meat paired with the embracing wine tannins was a solid food and wine pairing.
This is always one of our go to summer food pairings! The wine will definitely make my “Best Wines Tasted This Year” again (comes out each December). This Petit Verdot with its tannins and robust flavors surrounded the spicy meat letting both show off true colors! It was absolutely a wonderful pairing.
Sláinte,
Michael
Murphys Grade Restaurant – An Amazing Find!
A first time visit to Murphys Grade Restaurant and what an amazing find! Our oldest daughter Meghan was in town and we ventured off for some sashimi but the restaurant was closed on Monday’s. Walked a couple of doors down and saw the menu featuring oysters and assorted other foods from the ocean. Went inside to this small and charming facility located at 397 Main Street. Was met by the knowledgeable and enthusiastic owner Kathinka. Her entire family is involved with oysters, restaurants and gourmet cooking on the east coast.
Photo ©Michael Kelly
My daughter scanning over the menu with ten different oysters being offered trying to find the right ones to order. Kathinka suggested she bring a variety of them to determine her favorite. From the right going down to the left were the following oysters: Royal Miyagi, Patron, Shigoku, Malaspina, Chefs Creek and Kumamoto.
Photo ©Michael Kelly
They came with two dipping sauces and on the table were three sauces including one made from ghost peppers! I like the mildly hot and spicy sauce with horseradish. I ordered two of each of Royal Miyagi, Fat Bastard and Kumamoto oysters. The Royal Miyagi and Kumamoto have always been favorites and today they were exquisite. These were paired with a glass of J.Lohr Chardonnay with rich texture, Meyer lemon, minerality and loads of minerality that paired perfectly with the oysters hitting the bull’s-eye on the palate.
Photo ©Michael Kelly
We finish and were still a bit hungry so my daughter ordered a sourdough French bread and I ordered the Pacific Shrimp Cocktail being wild caught and chemical free. Unfortunately they had sold out the night before. Kathinka brought us each a sample of their Smoke Halibut Habanero Spread with a slice of pickled Jalapeno’s and cracker. Upon on the first bite we were both clamoring for a full order!
Photo ©Michael Kelly
This was perhaps one of the best seafood dishes I have had in years! It was halibut that was brined and smoke by Kathinka, then made into a delicious spread. It was heavenly and I can’t wait to return soon.
Photo ©Michael Kelly
Their menu is unique with New England clam chowder, Sausage, Seafood, Lobster rolls, Steamed Crab, Caviar and both raw and smoked oysters. All in the Sierra Foothills! An in depth wine list by both the bottle and glass and beers are available. In July she will be adding new sausages and charcuterie boards to the menu.
While the foothills credo from John Sutter during the 1849 Gold Rush, was the Latin word “Eureka” meaning I found it, my credo is now also “Eureka” after finding Murphys Grade Restaurant.
Sláinte,
Michael
2022 Wood Family Vineyards Petite Sirah – Delicious and Mysteriously Dark
The Winery
Photo ©Michael Kelly
Wood Family Vineyards, located in eastern Livermore Valley, with Rhonda Wood owner & winemaker, has been producing award winning wines for over two decades. You can read more on her background from airline pilot to award winning winemaker at:
https://californiawinesandwineries.com/2016/02/10/wood-family-vineyards-2/
and
Her awards are extensive and too numerous to list here in this article and would refer you to their website at the bottom of this article.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possess one of the highest levels of antioxidants. In a 2023 report from the California Grape Acreage Report from California Department of Food and Agriculture, with 284,341 acres of red grapes planted, Petite Sirah represent 11,334 acres or 4%. It represented the 6th most planted acres of red wine grapes in California.
Once in the glass the Petite Sirah has a dark purple color and a heavy viscosity. On the nose, floral and spicy notes of blackberry and black pepper. On the palate is where this wine varietal stands alone with intense and chewy flavors of plums, dark berry fruits (plum & cherry) and blackberry. The enormous and mouth-filling finish a collaboration of spices (vanilla & clove), cocoa and black tea resonate sip after sip. The strong tannins in Petite Sirah were noticeable but still rounded. Their 2020 Petite Sirah was awarded 93 points from Wine Enthusiast. The 2022 comes in at 15% alcohol and will be released the end of June at $38/bottle. Only 5 barrels were produced.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with a dry rubbed BBQ’ed pork tenderloin. This was a slightly different recipe than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate this refreshing and exquisite wine without overpowering it. The meal was accompanied by BBQ’ed previous baked Russet potatoes, scooped out and filled with a pork sausage. Also served with BBQ’ed Portabella mushrooms. The slices of pork tenderloin were served with Stewart and Jasper Cherry Pepper sauce. An excellent food and wine pairing!
Sláinte,
Michael
https://californiawinesandwineries.com
2022 Fjord Vineyards Cabernet Franc – Eastern Division Best of Show at International Cabernet Franc Wine Competition
Photo ©Michael Kelly
Background
Fjord Vineyards was the Professional Judges winner at the 5th Annual International Cabernet Franc Wine Competition in the “Eastern Division”. They were up against a strong field of contenders. Additionally their Cabernet Franc in the Eastern Division received a Double Gold Medal & Best of Category from the Professional Judge’s and a Silver Medal from the People’s Choice Judges.
The Winery
Photo ©Michael Kelly
The label drawing reflects the Hudson River highlands and how the fjord and now the Hudson River was carved out. Their winery is between the Storm King Mountain to the west and Mt Beacon. The winery owners, Matthew Spaccarelli and Casey Erdmann, founded the winery in 2013 and for the last ten years have been producing sustainably grown wines. They are located at 251 Ridge Road in Milton, New York. While researching it turns out Fjord Vineyards also owns and has the same winemaker as Benmarl which won the People’s Choice Judges Best of Show and was a Double Gold Medal winner (story being published soon). After reviewing the area via the internet, no wonder why Hudson Valley AVA is so well known! The Hudson Valley AVA comprises about 224,000 acres with only 500 acres planted in vines. The scenery and natural beauty of the area is spectacular. Additional reading can be found at:
https://hudsonvalleywinegoddess.com/
https://www.winetraveler.com/new-york/best-hudson-valley-wineries-hotels-itinerary/
Currently Fjord Vineyards makes the following white wines: Riesling, Albariño and Chardonnay. For their red wine lineup they offer Merlot, Pinot Noir, a red blend and of course their Cabernet Franc.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened the wine and initially it was a bit closed up. However after letting it breathe for about hour, every nuisance of this award winning wine came to the forefront. First on the eyes, a more Chinon appearance with lighter brick coloring (picture above does not show this but photo with food does) and medium viscosity. On the nose raspberries, violets and an aromatic eucalyptus rose up in the glass. On the palate cherry cola, cranberries along with an herbaceous quality were the dominant flavors greeting the imbiber. Secondary flavors of blackberry, tobacco and light pyrazine characteristics were evident. The elongated soft finish was counterbalanced with noticeable welcoming velvety tannins.
Their 2022 is listed on their website for $30 and comes in at 13.9% alcohol. A very worthwhile and quality award winning wine!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Chose this wine to have with a seared and BBQ’ed filet mignon this evening. Served medium rare and topped with crumbled Stilton blue cheese from England. Accompanied by a Yukon Gold potato and fresh Cesar salad (not pictured). The wine with its tannins and acidity was a wonderful match with the meat and intense and bold cheese topping. An excellent food and wine pairing.
Looking forward to visiting the region and especially tasting Fjord Vineyards Pinot Noir and Albariño wines!
Sláinte,
Michael
2022 Lavender Ridge Vineyard Grenache and Seared Bluefin Tuna
The Winery
Photo from Lavender Ridge Wines Facebook posting
2018 Lavender Ridge Vineyard tasting room is located in the town of Murphys in the lower Sierra Nevada foothills. The tasting room is located at 425 A Main Street and specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone. To read more about Lavender Ridge, see three previous articles:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Purchased this wine in April 2024 when visiting Murphys for the day. This wine stood out as one of the better wines enjoyed with wonderful cheese pairings.
First on the eyes an almost translucent light red coloring and medium viscosity. It had a similar look to a light Pinot Noir. That is where the similarity ended. On the nose, a bountiful bouquet of floral aromas wafted into the senses. On the palate, a rich combination of flavorful strawberry and raspberry notes greeted the imbiber. Secondary flavors of light cranberry and clove with other exotic spices came through while sipping and on the elongated finish. The acidity was dominate also on the finish but perfect for the food pairing.
The wine sells for $28/bottle and comes in at 14.4% alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
An unusual pairing this evening but research suggested this would be a good pairing. Paired this evening with a marinated Bluefin tuna steak. Marinate was soy sauce, toasted sesame seed oil, honey, kosher salt, black pepper, cayenne pepper, olive oil and black sesame seeds. Seared for a few minutes on each side on the BBQ at 1400 degrees. Served rare on the inside. Served with a drizzled “special sauce” that sauce included toasted sesame seed oil, honey, kosher salt, black pepper, cayenne pepper, wasabi and ginger made paste and refrigerated. The food and wine pairing was very good with the rich texture of the tuna and spices contrasting with the refreshing mouthful feeling and lightness of the Lavender Ridge Grenache. Had never tried pairing a light red wine with tuna before and while perhaps not my first choice, it was remarkably good.
Sláinte,
Michael
2021 Cellar 13 Albariño with a Portuguese Feast
The Winery
Photo from Cellar 13
Cellar 13 was founded by Darin Winton, who also happens to be one of the few Native American Winemakers in the United States. He proudly uses the Cherokee language for their two Bordeaux style blends. The Right Bank blend is named “Aliheliga” which means grateful and the Left Bank blend is named “Tsogadu” the number 13. On the backside of these two labels is artwork from Cherokee artist John Balloue.
Darin retired in 2017 and was immediately hired as the Assistant Winemaker at 3 Steves Winery in Livermore, California. Here he learned about wine making from start to finish. He was able to produce his own wines under his label. He has used a few wineries in Livermore as an impromptu “custom crush operation”. Darin handles the winemaking and Gail Henderson runs the operations and marketing side of the winery.
The goal of Cellar 13 is making high quality and award winning wines using fruit from only the best Vineyards. To that point here is just a partial list of their award winning wines in just a few short years:
CHARDONNAY
* 2017 Chardonnay – Double Gold – 2019 SF Chronicle Wine Competition
* 2018 Chardonnay – Gold Medal Winner 94 points – 2023 Sunset International Wine Competition
* 2019 Chardonnay – Best in Class Winner – 2021 Livermore Valley Uncorked Wine Competition (Best Chardonnay in Livermore), Gold Medal Winner – 2021 SF Chronicle Wine Competition
ALBARIÑO
* 2021 Albariño – Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition
CABERNET SAUVIGNON
* 2017 Cabernet Sauvignon – Double Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Cabernet Sauvignon – Silver Medal Winner -2023 SF Chronicle Wine Competition
* 2019 Cabernet Sauvignon – Double Gold Medal Winner 97 points – 2023 Sunset International Wine Competition, Gold Medal Winner – 2023 SF Chronicle Wine Competition
BORDEAUX BLENDS
* 2017 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner -2020 SF Chronicle Wine Competition
* 2018 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2021 SF Chronicle Wine Competition
* 2019 Tsogadu (13 in Cherokee) – Left Bank Bordeaux Style Blend – Gold Medal Winner – 2023 Orange County Fair Commercial Wine Competition
* 2019 Aliheliga (“Grateful” in Cherokee) – Right Bank Bordeaux Style Blend – Best in Class Winner – 2023 Livermore Valley Uncorked Wine Competition, Gold Medal Winner – 2022 SF Chronicle Wine Competition.
OTHER REDS
* 2019 Cabernet Franc – Double Gold Medal – 2023 SF Chronicle Wine Competition
* 2017 Merlot – Silver Medal Winner – 2021 SF Chronicle Wine Competition
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Albariño or Alvarinho is a variety of white wine grape grown in Galicia (northwest Spain) and in Northwest Portugal (Monção and Melgaço). Albariño is the name for the grape in Galician. In Portugal it is known as Alvarinho, and sometimes as Cainho Branco. Around 93% of the world’s Albariño vines are planted in Spain and Portugal. In California only 610 acres are planted and bearing Albariño grapes. Key areas are San Louis Obispo with 12 acres, Monterey with 9, El Dorado with 8 and San Joaquin with 7. The balance of the other 33% are scattered about California.
Typical flavors of Albariño are lemon zest, grapefruit, honeydew, nectarines and salt and often finish with a slight bitter note or minerality note. I have noticed that American Albariño is crisp and with strong aromatic notes of stone fruits and honeysuckle.
On the eyes Cellar 13 had a pale yellow tinge. On the nose a strong aroma of honeysuckle flooded the olfactory senses. On the palate, stone fruit, honeydew melon with lemon zest completed the tasting experience. On the finish both minerality and a salinity notes completed the tasting. A great wine for seafood and shell fish. The 2021 Albariño was a Gold Medal Winner at the 2023 Orange County Fair Commercial Competition.
The current release is the 2023 and goes for $29/bottle and is 13% in alcohol.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Selected this wine this evening for what could only be described as a Portuguese feast at a friend’s house. Knowing these Portuguese friends, fish was going to be on the menu so Albariño was chosen to pair with the fish dishes. Appetizers started out with smoked salmon and freshly picked and cooked Fava beans.
Photos ©Michael Kelly
The main entrée was called “Carne de Porco Alentejana” which is a pork and clam dish common in the Azores and Portugal. Had not tasted this before and it was delicious.
Photo ©Michael Kelly
Another dish was Cod fish with potatoes but didn’t get a picture. I did however get a picture of beautiful shrimp cooked with Portuguese spices that were scrumptious.
Photo ©Michael Kelly
Other items served were Azorean cheese, a fresh garden salad and a few other items with each guest bringing a side dish.
When plated we really needed two plates per person as there was so much food and the quality was outstanding. Here you can see the Cod fish.
Photo ©Michael Kelly
The entire meal with beforehand appetizers and entrée dishes paired so well with the Albariño wine. Truly a solid food and wine pairing.
And if that was not enough two desserts were offered. First was a pastry called “Queijadas de Leite” (Portuguese milk tart) which was a decadent egg and cream custard filled in a pastry shell that was heavenly.
Photo ©Michael Kelly
Also a fresh fruit assemblage for feasting after dinner.
Photo ©Michael Kelly
We also enjoyed a few other tasty wines during and after the dinner. Here is a picture of just a few of them (there were more!):
Photo ©Michael Kelly
Not every day you get a chance to partake in this kind of Portuguese feast but for this evening we were so happy to be invited. Thank you Mary and Joe Goulart for hosting and the other guests for your contributions towards this gourmet meal and enjoyable evening.
Sláinte,
Michael
Frog’s Tooth Winery – Making Strategic Moves!
This is not so much a wine review but a recap of a 4+ hour discussion with the owner/managing partner Larry Aderman discussing the winery, the wines, their new winemaker Tana Cole and how they are elevating their game plan for the winery.
Photo ©Michael Kelly
First a little history about Frog’s Tooth Winery. The vineyard was planted in 1999? With the first wine being produced in 2005. Frog’s Tooth Winery opened their tasting room in Murphys on Main Street, just down a side alley. They have over the years offered up to 31 different wine varieties, have a loyal and vibrant wine club and generally enjoyed, no pun intended, the fruits of their labor. One interesting tidbit while driving out to the winery is passing the Salt Spring Valley School constructed in 1869 that was the school house rumored to be used in the show Little House on the Prairie.
Photo ©Michael Kelly
So what is changing? The First initiative was hiring Tana Cole as their head winemaker. Tana comes to Frog’s Tooth with an extensive background making wine in Michigan, Napa, Lodi, Sonoma and now in Calaveras County. Work has already begun with “beefing up” the soil preparation, pruning and cleaning up the vineyards on the winery grounds located in Copperopolis. When a new winemaker comes on board it typically takes 1-2 years to get through both the white and red varieties of wines as the head winemaker. Tana and Larry are not waiting entirely for this to happen. They are strategically buying “juice” from well- known producers to augment their lineup starting in 2024. At least two new offering are in the works.
The Winery
Picture of cleaned equipment waiting for this year’s harvest. Photo ©Michael Kelly
Today they are growing 7 red varieties of wine and 2 white varieties on their estate. Their end goal is to have all the wine be estate grown. Currently the wines being produced at the winery include Viognier and Sauvignon Blanc for whites. For their red wine line up, they are producing the following: Petite Sirah, Barbera, Grenache, Malbec, Syrah, Shiraz and Mourvèdre. The current vineyard estate is 67 acres with 10 acres planted. Here were some of the wines tasted and reviewed during the visit.
Photo ©Michael Kelly
Over the years they have for their wine club offered various cruise events, private parties at the winery, concerts, overnight camping, tasting in the vineyards, etc. Their wine club is dynamic and involved with the winery. In fact a recent cruise through Slovenia and Czechoslovakia had 76 Frog’s Tooth wine aficionado’s join.
One of the more interesting events coming up for the Frog’s Tooth Winery is a gourmet food pairing at Taste in Plymouth, California. Taste was the first restaurant from the Sacramento region to cook at the prestigious James Beard House in over twenty five years. It is also rated by ZAGAT as one of the Top Restaurants in America. This six course meal is one not to miss on Wednesday, July 17th.
New Strategic Initiatives
While continuing with their current offering, they are planning:
- More events for their wine club members and general following with more events being held at the winery.
- Besides the current 9 wines (2 whites and 7 reds), they are securing juice from well-known wineries to augment their offering both immediately and for next year.
- Frog’s Tooth will be offering more “member home parties” for small private tasting.
- They have already purchased some new capital equipment to monitor closely the status and well-being of the wines fermenting. One such item is a Sentia which monitors sodium dioxide and VA. Another key item is a new steamer to thoroughly sanitize and sterilize each barrel in preparation for the next harvest.
- A new change is producing each wine in small lots using their tanks rather than bins. This will give them significantly more quality control with temperature regulated tanks. Each lot will have constant monitoring and getting a full report from the local wine laboratory.
- A new label was created and painted by the talented Kendall Fox to launch two new wines (stay tuned). This is in recognition of the history of the Salt Spring Valley, specifically Madam Felix a French woman who ran the local post office and whom the district was named for. Also honoring Hunt road where the winery is located.
Photo ©Michael Kelly
I can’t disclose too many of their other plans, but they are taking a wholesale renaissance of Frog’s Tooth Winery with a decided bent on quality.
Sláinte,
Michael
2021 Acquiesce Winery Picpoul Blanc with Fresh Scallops
The Winery
The word Acquiesce as a verb means to “surrender, to become quiet”. This has been their mantra since establishing the vineyard and winery. The goal was to yield to nature and let the vineyard speak as to the varietal. They have done just that but quietly they have turned the white wine world on its head!
Photo from Acquiesce Winery
Acquiesce Winery continues to impress with their white wine portfolio on French varietals. There is so much to state about Susan Tipton, owner and winemaker of Acquiesce Winery. The key takeaway is that she established her winery in Acampo (just north of Lodi) with the expressed purpose of bringing French white wine varieties to market. Lodi had been primarily known for red wines, but she turned heads with some of her unique wines such as Picpoul, Clairette Blanche, Ingénue (blend of Grenache Blanc, Clairette Blanche, Bourboulenc & Picpoul Blanc), Roussanne and more. Here are some reviews of her wines and her impact:
https://californiawinesandwineries.com/2020/08/30/2018-acquiesce-ingenue-french-and-more-french/
Her awards are too numerous to list for her wines! However two recent awards stand out for Susan Tipton: 2022 Woman Winemaker of the Year by International Women’s Wine Competition. The other is being named 2023 Winery of the Year by Visit Lodi.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Previous vintages have made my yearly Best Wines Tasted for years 2018, 2019, 2020, 2021 and 2022. As usual this was a beautiful white wine, produced by winemaker/owner Susan Tipton. Visually this varietal is faint in color and almost translucent with a pale yellow hue. Picpoul means to “sting the lips” yet this wine was much more embracing and had a disguised light sweetness on the finish. The finish produced a full mouthful of wonderment. This wine was made to pair with oysters in Europe with its bright acidity but can be paired with a variety of shellfish and seafood!
On the nose lemon & pineapple were the predominate scent coupled with flower blossoms. Lemon and a silky mouth filling sensation on the palate accompanying by a light green apple taste. This wine looks like a “light weight wine” but its elegance packs punch of enjoyment. For my taste, it is an exquisite delicate wine, the previous vintages have scored 98 points and just the 2021 has won the following awards:
Double Gold -98 pts- International Women’s Wine Competition
Gold – 96 pts – 2022 California State Fair Commercial Wine Competition
Gold – 90 pts – 2023 American Fine Wine Competition
Gold -90 pts – 2022 Orange County Wine Competition
The current vintage, the 2023 of Picpoul Blanc sells for $36.50/bottle for this pedigree wine! It has already won a Gold medal at the 2024 Los Angeles International Wine Competition.
Their 3 acres of Picpoul Blanc on the estate simply can’t help but win awards! The clones are Tablas Creek cuttings from the famous Chateau de Beaucastel in the Chateauneuf-du-Pape AOC.
From the 2023 USDA Grape Crush Report for California, only 48 acres were planted and producing Picpoul Blanc. San Louis Obispo 12 acres, Monterey 9 acres, El Dorado 8 acres and San Joaquin 7 acres with the balance scattered about the state.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired with fresh scallops grilled on the BBQ last evening. Marinated with olive oil, fresh lemon juice, minced garlic, sea salt, pepper, a few red chili flakes and parsley. First time BBQ-ing scallops and like the pan fried ones much better, but nothing ventured nothing gained! Still a very good food and wine pairing!
Photo ©Michael Kelly
Served with a pre-package Asian Style salad with chicken that was delicious. It included chopped vegetables, white chicken meat, fire roasted Edamame, wonton strips, almonds and sunflower kernels. Dressing was a sesame ginger miso blend.
Sláinte,
Michael